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I enjoyed trying this recipe for the contest. I didn't know about the poblano until I read the directions while making it (sometimes I'm smart enough to read them as I make my grocery list! ;)). I used a jalepeno in keeping with Mexican theme and not preferring habenero for heat preference. Although I will probably not make this again, I wish I hadn't "free formed" it on the baking sheet as I couldn't get a decent "rise" effect as it kept succumbing to gravity; therefore, I would have used a mold such as a loaf pan to shape it -- I might have used a whip, too! Just kidding! Good luck in the contest!
I made a few changes because of ingredients on hand - I used wholemeal/wholegrain bread for the cornbread and a small red chilli (deseeded and finely sliced) for the poblano/chilli peppers and well I thought I had a jar of enchilada sauce in the back of the pantry but it was a chunky tomato salsa so I used than which toned down the heat and the DM (who does not like a lot of heat definately enjoyed). Made in a meatloaf pan which I had lined with aluminium foil which overlapped the edges and during the cooking process's drained of the fat and when serving was able to pull out of the tin. I did a six serve size (wanted left overs for sandwiches) but 3 of us managed to demoulish 3/4 of it. Thank you Debbwl, made for Everyday A Holiday.
The inclusion of cornbread first caught my eye when deciding on the recipes to try. I decided to make mini loaves and utilize the toaster oven. I used lean ground beef, a jalapeno, and Mexican Enchilada Sauce. I do have to say I didn't notice the specification for poblano until I was underway so added 1/4 cup of fine diced bell pepper. The meat mixture bakes up nicely & would slice well. Next time I will bump up the spices. I did like the enchilada & cheese topping. I think a sprinkle of cilantro might even be nice. Good luck in the contest!
We love meatloaf and enjoyed this good recipe. I did not have poblano pepper, so i used chopped red pimiento and added two chopped garlic cloves instead of the powder. I also added salsa and grated cheddar cheese on top instead of the red enchilada sauce and gave it an excellent flavor. Thanks for the recipe and good luck in the contest, Chef.
We enjoyed this meatloaf. I used homemade cornbread and enchilada sauce that I made earlier in the day. The cornbread was an interesting touch that we really liked. I used jalapeno because I didn't have poblano. I upped all the spices except the paprika and added a teaspoon of white pepper. I added the cheese to the meat mix instead of using it as a topping. I ended up with a tasty meatloaf that was easy to slice. The sauce didn't go over very well so I'll skip it next time. I had to bake it longer than stated, about 1 hour or so. Good luck in the contest.
This was a well textured meatloaf and you are right the zucchini blends right in. However I did not taste the seasonings as much as I like to taste them. The texture was good, the flavor was there but not THERE so to speak. I think with more garlic and onion the flavors might come out more for my family. Personal tastes. The pepper from ingredient and direction did not match but I uses a poblano as I had one from the farmer market. My DH was not thrilled with the sauce on top and I will skip that step next time and leave on the side for individual dispersal .All in all a good meatloaf recipe for form and texture Good Luck chef. Made for Dining on a Dollar 2011.
This recipe is a good use of the contest ingredients. It was moist but held together well enough for easy cutting into slices. I was a little disappointed in the flavor and might double the seasonings. The recipe itself calls for 1 fresh chili pepper while the directions call for a poblano. Looking only at the ingredients list I used a seeded jalapeno. The poblano might have made the difference in flavor. It was necessary for me to bump up the heat to 375 degrees. A good recipe. Good luck in the contest.